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Inside joke...but really pebbles cook best

Hey there @Basher. There are some good videos/articles online about the production of Binchotan. Will see if I can dig some up.. This is a bookmark that I saved but there are many other links about how binchotan is made. I am guessing Dennis won't like it because it involves cutting down trees but they do have to conserve the source to make it sustainable http://www.bbc.com/travel/story/20160317-the-secret-to-japanese-grilling Works out "economical" because I don't burn it for general cooks. I use it in the konro and I extinguish and re-use so individual logs last for 3-4 cooks.

All, thanks for your replies.As promised enclosed are a couple pictures of the cook. While I normally would only enclose photos of the cook (food) I enclosed one of my pulling the pork with the new bear claws. My daughter gave these to me for Christmas last year so I needed to have this pic taken so I could show her that I’m actually using a present she gave me! The food pic is not that great but I promised to include. Tyrus while I’m a gadget guy I do like simplicity in my life as well. I hope to someday I’ll be able to put these gadgets in the drawer like you do! Dogs do like to cool off in the lake and visit the neighbors.....thank goodness they haven’t come home with any of the neighbors underwear....yet!!! Best, Paul

Here are a few pictures of my KK 23 to give you an idea of the condition. One quick question I understand there is a venting / burn in protocol for a new Komodo Kamado . Since this one is 4 years old but essentially unused should I do this any way . Been in Colorado dry climate the whole time.

@tekobo that was a pretty good article.

@ckreef - it's a Brit thing, dude! Just like we Southerners live for the first tomato sandwich of the season from the homegrown tomatoes! But, I'm just guessing that's not Dukes on that sandwich!

So the time has come to build our dream outdoor kitchen. We plan to have a gaucho style grill built into a chimney, pizza oven, gas top range, and the KK Big Bad. My wife is an architect so she is going to be designing the whole thing. I really have only two questions: 1. Is there a difference between pebble vs tile? 2. Would anyone forgoe the legs/wheels on the BB to create a better aesthetic as a built in grill? I understand moving it becomes much harder, but it still could be done.

I will be doing the venting process this weekend after speaking with Dennis . Taking 5 to 6 hours of my weekend plus a little charcoal is worth setting up a lifetime of cooking properly. One thing I forgot to mention was how much I was blown away when I first saw the KK in person. Pictures do not do justice to the build quality , engineering , and beautiful looks of this thing.

I agree! The massive 42 roti basket is what finally convinced me that hankering after a 42 was just plain mad.

Please don't take offence at my going off topic @Ticket2ride04. It's about your name. I sometimes catch the hovercraft over to Ryde on the Isle of Wight in the UK. I hum "She's got a ticket to Ryde" under my breath as we bounce across the water. I was going to post a photo of the ticket but it is rather dull and does not mention Ryde. I like your name. Welcome.

I saw your for sale post last night. I’m over in Great Falls. I might just take you up on that offer. Would love to see the 32” up close.

Thanks for all the replies. Paul- I actually saw that thread on the 3 chickens. Pretty impressive (although that pic of the 42 swallowing three with room to spare was frankly scary 😀) Based on the design I assume you can't use the smoker and a bbqguru at the same time as they use the same port Definitely planning on doing the duck indirect. I had a little inferno once with a duck directly over the flames K

I was worried that this was going to be a thread about an all male party aka “sausage fest” Great job, wish I was there to help sample!

Digging up an old post here. A friend just introduced me to the Binchotan charcoal here and there seems to be only one supplier in Australia- Chefs Armoury at $26/kg!!!!!!!!! That's about US$8/lb. Crikey that's more than I pay for most prime cuts. I'd never seen it before. There is no doubt the product is unique. It's heavy, hard, quite beautiful and seems more like coal, or petrified wood. Dennis do you know what they are doing differently in their process that makes it so unique?

Well, it’s already been about 10 weeks since I’ve taken delivery of my 32”KK and doing my first Pork Shoulder! Based on some learning curves and advise from various forums and cook books I’ve arrived at the following set up and recipe. Ive got a shoulder that is about 7lbs. I dry brined it for about 12 hours with 3tsp of Kosher Salt. After this I rubbed it with yellow mustard and applied Dizzy Pig Dizzy dust. I put it on the KK at about 11PM tonight. Using about 3/4 basket of Fogo Super Premium. Set up CyberQ with a target temp of 240F. Bottom dampers closed and Pit Boss fan damper is 50% open. Top KK vent is just off the gasket. Set up KK cold smoker with a wood pellet mix of about 50/50 Hickory and apple. The photo below is the KK at the start of the cook and decided to include a picture of the moon over the lake....a beautiful evening here! Getting ready for bed now and going to trust that my set up is going to cook flawlessly.....I hope!!! I’ll include pictures tomorrow of the cook! Best, Paul

You look like the doctor of BBq with all those probes about. Good to see the dogs are having a relaxing day by the lake, hope they dove in for a swim, cooled off and didn't bring back any of the neighbors underwear. Tell the truth Paul the probes will become alien after a time and you may put them in the draw because the cook will become so much easier to determine with the eye once your comfortable. Like wearing gloves when you don't need em. Don't get me wrong I'll probe on a Prime Rib and related large beef pieces to ensure no spike in temp but, pork has it's own road map and it's easy to check with a hand thermo. So the next time your about cookin, pull up a chair between those two big fella's and have a chill, relax, sip on a brew and pull out your thermo only when needed. If your completely lazy, and can't get up well, stick in the probe again and stay in your chair, and when your reading the temp watch out for afternoon glare.

My first cucumber sandwich of the season. I look forward to these.

Gorgeous cat.

Well I woke up at 6:45am and everything was running smoothly! Shoulder temp was in the about 172F. Finished at 9:00am at 203F. Wrapped in pink Butcher paper and double wrapped in foil and did the FTC method. Now it’s time to let rest and look forward to lunch!!! Below is a picture of the shoulder before pulling off the grill and couldn’t resist sending a pick of our two pups chilling by the lake! Once I pull the shoulder and plate I’ll forward some last pictures. Also, one question for you folks out there with the CyberQ. Towards the end of my cook my temperature jumped higher....about 273F and set point was 240F. I had the ramp feature set up....just not sure this feature works well with the KK? Any information is appreciated! Cheers! Paul

Found some boneless beef short ribs in the freezer this morning. Here we go- Equal amounts of chili, garlic powder and fresh ground black pepper. Meat is done. Snack time.

Absolutely stunning cook and pictures as always Mack! I had a double cook yesterday on the 32, steak for lunch and then pizza for dinner. Sent from my iPhone using Tapatalk